2024 Technical Specifications
Alcohol 13.5%
pH 3.43
Total Acidity 6.3 g/L
Grape Varieties 100% Chardonnay
Classification Santa Barbara County
Region Santa Barbara County
Harvest Dates September and October 2024, over multiple pickings
Sites The blend was dominated by Bien Nacido and Los Alamos vineyard fruit, with Rancho Real fruit and 2024 fruit from El Camino Vineyard in Arroyo Seco AVA.
Fermentation Vessels Barrels
Pressing Method Whole-Cluster Pressed
Oak Types French oak
Production Details Grapes were handpicked and sorted in the vineyard, whole-cluster pressed, and the juice was quickly settled, chilled and put into barrels. Barrel and malolactic fermentations were completed. The lots were blended and bottled the following summer after 8 months of sur-lie barrel aging in somewhat neutral François Frères French oak.
Tasting Notes Lemon peel, fresh-cut grass, limestone, kumquat, bitters and candied lemon; refreshing, mineral and balanced.
Food Pairing Dungeness crab cakes, grilled shrimp skewers, creamy leek and potato gratin, or citrus-roasted Cornish hen.
2023 Technical Specifications
Alcohol 13.5%
pH 3.44
Total Acidity 6.5 g/L
Grape Varieties 100% Chardonnay
Classification Santa Barbara County
Region Santa Barbara County
Harvest Dates September 2023, over multiple pickings
Sites The blend was dominated by Bien Nacido and Los Alamos vineyard fruit, with Rancho Real and North Canyon Vineyard fruit continuing in the 2023 vintage.
Fermentation Vessels Barrels
Pressing Method Whole-Cluster Pressed
Oak Types French oak
Production Details Grapes were handpicked and sorted in the vineyard, whole-cluster pressed, and the juice was quickly settled, chilled and put into barrels. Barrel and malolactic fermentations were completed. The lots were blended and bottled the following summer after 10 months of sur-lie barrel aging in somewhat neutral François Frères French oak.
Tasting Notes Apricot, lemon meringue, kiwi, spiced oak, crema, limestone minerality and lemon-lime; light-to-medium-bodied with crisp acidity.
Food Pairing Rosemary-and-garlic focaccia flatbread, miso-glazed salmon, or mushroom risotto.
2022 Technical Specifications
Alcohol 13.5%
pH 3.25
Total Acidity 7.1 g/L
Grape Varieties 100% Chardonnay
Classification Santa Maria Valley
Region Santa Barbara County
Harvest Dates September 2022, over multiple pickings
Sites Multiple vineyards in the Santa Maria and Los Alamos valleys, mainly Santa Maria Valley fruit with a small percentage from Los Alamos Valley.
Fermentation Vessels Barrels
Pressing Method Whole-Cluster Pressed
Oak Types French oak
Production Details Grapes were handpicked and sorted in the vineyard, whole-cluster pressed, and the juice was quickly settled, chilled and put into barrels. Barrel and malolactic fermentations were completed, followed by blending and bottling the next summer. The sheet conflicts on maturation duration: its AT A GLANCE panel gives 8 months in somewhat neutral François Frères French oak, while the winemaker section says 10 months of sur-lie aging in that cooperage.
Tasting Notes Meyer lemon, stone fruit, hard spices, minerality, key lime and lemongrass; structured, bright and ageworthy.
Food Pairing Shellfish, brown-buttered fillet of sole, roast chicken, or pasta with a light béchamel sauce.
2018 Technical Specifications
Alcohol 13.5%
Grape Varieties Chardonnay
Drinking Window 2020-2025
Classification Santa Barbara County
Region Santa Barbara County
Sites Fruit from Santa Maria Valley AVA and Santa Ynez Valley AVA within Santa Barbara County.
Tasting Notes François Frères oak toast, tropical stone fruit, freshness, minerality and balance; dry and medium-bodied.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1195062 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
813 Anacapa Street, Ste 5b, Santa Barbara, CA 93101, USA
Phone
+1 805-963-7999
Owner
Isabelle Clendenen, Knox Alexander Clendenen
Cellarmaster
Jim Adelman